How to Make Homemade Pear Wine

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You have an abundance of fresh pears, and you're looking for some new ideas for what to do with them. Homemade pear wine is crisp and refreshing. Homemade wine made with pears and other types of fresh fruit have a light, fruity flavor instead of an alcohol flavor, and is a delightful alternative for those who enjoy wine.

Things You'll Need

  • 5-gallon bucket (primary)
  • Hydrometer
  • Measuring cup
  • Large cooking pot
  • 8" x 9" nylon straining bag
  • Large elastic band
  • Potato masher
  • Muslin, 1 yard square
  • Several pint canning jars with lids and rings
  • 4-6 lbs ripe Anjou pears
  • 1 1/2 lbs minced golden raisins
  • 3 1/4 quarts water
  • 1 3/4 lbs granulated sugar
  • 1/2 teaspoon pectic enzyme
  • 1 1/2 teaspoon acid blend
  • 1/8 teaspoon tannin
  • 1 teaspoon yeast nutrient
  • 2 crushed campden tablets
  • 1/2 teaspoon potassium sorbate
  • 1 packet champagne yeast
  • Heat the water to boiling in the large pot. Add the sugar and stir until the sugar is completely dissolved. While the water is boiling, peel, core and de-seed the pears. Chop the pears and put them in the nylon straining bag with the raisins. Tie the bag tightly and place in the bottom of the 5-gallon bucket. Mash the pears with the potato masher through the bag in the bottom of the bucket. Pour the boiling water over the pears. Cover the bucket with the muslin and hold it in place with a large elastic band. Let the pears sit for one hour.

  • Add the campden tablet, tannin, yeast nutrient and acid blend to the pears. Cover the bucket again and wait 12 hours. Next, add pectic enzyme, cover the bucket again and wait another 12 hours. Four hours before the 12 hours is up, activate the champagne yeast by putting the yeast in a separate bowl and adding 1/4 cup of water. Stir well and let the yeast sit in a separate bowl for the next four hours; this is what activates the yeast.

  • Put the hydrometer into a tall container and pour in just enough juice from the bucket to float the hydrometer. Starting gravity should be 1.080 to 1.085. If the gravity is below that, add sugar to the tall container with the hydrometer until the correct gravity is achieved. Return the juice to the bucket and add the activated yeast. Cover the bucket with muslin and let the bucket sit for seven days, stirring the mixture once daily.

  • Remove the bag from the juice and siphon the juice into sterilized canning jars. Place the lids and rings on the jars and let the jars sit for 30 days. Do not move the jars. If there is no sediment in the bottom of the jars after 30 days, continue to the next step. If there is sediment in the bottom of the jars, shake the jars gently. Remove the lids and rings to allow the release of pressure. Replace the lids and rings and let the jars sit again for 30 days. Repeat this process until there is no sediment in the bottom of the jars.

  • Pour all of the wine into a large, clean container--preferably glass, but plastic will work. Stabilize the wine with 1/2 teaspoon potassium sorbate and one finely crushed campden tablet. Pour one cup of this mixture into 1/2 cup sugar and mix well. Pour the sugar mixture back into the wine. Pour the wine into sterilized jars again. Tighten the lids and rings and let the jars sit for at least six months.

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